Description
This classic thick white sauce goes well with mushrooms, seafood, and winter dishes. It is a base sauce that is used in many other classic sauces.
Yield
1 quart
Preparation time
30 minutes
Ingredients
2 T Butter (Unsalted) (clarified)
2 T Flour
1 q Milk (boiling)
Instructions
- Clarify the butter, then stir in the flour and cook for some minutes until golden.
- Slowly add the boiling milk, keeping the mixture at the boil while you stir it well.
- Season with a bay leaf, white pepper, salt, and nutmeg and simmer for 15-20 minutes or more.
Notes
Bechamel is a very versatile thick white sauce. Vary the seasonings depending on how this will be used.